Maple Patty Pan Baby Squash - Pickled

I made this neat pickling recipe for baby patty pan squash. It would be good with just the pickled patty pan but the maple syrup adds a delightful twist and the jalapeno peppers create a slight spicy undertone.

We have baby patty pan squash in abundance.



Ingredients

1. Six boxes of baby patty pan squash (or other baby squash)
2. 1 medium sweet onion, cut into thin rings
3. 2 cups organic white vinegar
4. 1 cup organic cider vinegar
5. 1/2 cup maple syrup (from the farmers market)
6. 1 jalapeno, cut into thin slices, leave seeds in
7. 1 teaspoon mustard seeds
8. 8 whole allspice, crushed
9. Red bell pepper, sliced thing (for color)
10. 8 pint canning jars with lids

Directions

1. Sterilize jars and lids
2. Bring canning water to a boil
3. Combine vinegar, syrup, spices in a sauce pan and bring to a boil.
4. While the liquids are heating up you can pack your canning jars with the vegetables. Leave 1/4 inch head room at the top of the cars.
5. Pour hot liquid over vegetables. Leave 1/4 inch head room.
6. Add lids hand tight.
7. Put jars in watter bath and bring water back to a boil. Boil 15 minutes.
8. Refrigerate any jars that don't seal. 
9. Let jars stand for 3-4 days before using.
10. Enjoy!